Mashed Yams in Orange Cups Reviews

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users rating4/4

I loved this recipe. I used a juicer to remove the inside of the oranges. Just don't go all the way down to the pith or it will be bitter. I added 6 tbsp of praline syrup w/pecans, saving the pecans as decoration for the top. I also added 2-3 tbsp of burbon which gave a different and exciting taste to the yams. Am making it again this thanksgiving due to unanimous request.

Marshmallow creme scares me, so I used the orange cups from this recipe and filled them with "orange flavored sweet potatoes with oatmeal cookie topping" (also on this website, Gourmet, November 1994). The orange juice and marmalade are a nice complement to the orange cups. Give it a try. You won't be disappointed.

I omitted the marshmellow cream since I was looking to make a less sweet yam dish. For years I've whipped my yams with orange juice and maple syrup. For those of you that thought it was tough to scrape the oranges out here is what I do. I use a juicer for the oranges and then toss the "shells" in the freezer for later use with this recipe.

Amazing! With one try, this dish became an instant favorite and definite must at every Thanksgiving! Also incredible because the size is small, one for each person is perfect. Just right, not too much.

This dish is wonerful, and the presentation is great. I soooo dislike having sweet dishes mingle with my mashed potatoes and gravy--this solves that. However, the oranges were very difficult to clean out and were a bit flimsy when baked. Last year I switched to mini pumpkins instead and they were easier to scrape out, sturdier and a prettier!!